The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Stokes Purple® Sweet Potato
The Stokes Purple Sweet Potato is extremely high in antioxidants, similar to other purple superfoods like acai, blueberries and purple corn. Like other sweet potato varieties, it has a low glycemic index which essential for diabetics.
Inventory, 30 lbs : 2.72
This item was last sold on : 11/21/17
Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual wrapper, often multi-layered depending upon variety. Regardless of variety though, it is best to choose garlic with supple, firm bulbs and roots still intact as this is a sign of freshness. Often referred to as the "stinking rose," whole garlic actually has a very mild allium scent. Once the cloves are crushed or pressed however, enzyme compounds are released, producing a sulfur based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.
Garlic is available year-round.
Garlic, botanically known as Allium Sativum, is a member of the lily family along with chives, shallots and onions. Amongst cultivated plants, it is known to have one of the largest genomes. Garlic is the common name dedicated to hundreds of varieties, which can be classified as hardneck or softneck types. Of these types, softneck varieties are most common as they are easier to grow, less particular about growing conditions, slower to bolt and generally produce more cloves per bulb. They are the supermarket varieties that people simply know as garlic. Hardneck garlics are generally quite particular about their growing conditions, and once harvested, have a very short shelf-life, which is uncommon for softneck garlic. In general 98 percent of common white garlic found in the supermarket is one of two types, California Early and California Late.
All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used as a diuretic, an anti-inflammatory agent, an expectorant or a decongestant. Both garlic and onions contain allylic sulfides, which are being studied for their ability to help prevent certain types of cancer and coronary disease.
Garlic is a staple pantry item in kitchens throughout the world. It can be eaten in a variety of ways including raw or cooked. Raw garlic tends to be stronger than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting garlic will enhance its flavor and add a subtle sweetness. Pair garlic with rich ingredients and those that can readily absorb its flavor. Acidic fruits and vegetables such as tomatoes, tomatillos and citrus are also enhanced by garlic's presence. To store keep garlic in a cool dry place. Depending upon where it has come from and how long it has previously been stored conventional garlic will keep one to four months.
Garlic has long been used by a variety of cultures such as Greek, Italian, Chinese, Egyptian and European for its culinary, medicinal and spiritual properties. Garlic was found in the tomb of King Tutankhamen and it is recorded that it was consumed by the slaves that built Khufu's pyramid at Gizeh. In the Jewish Talmud it is suggested that couples eat garlic on the Sabbath so that they can know one another better, a nod to garlic's historical relevance as an aphrodisiac.
All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, duration and severity of winter and as trade routes were evolved and extended causing garlic to become naturalized in often unnatural climates. Over centuries, garlic's evolution began with fertile plants, continued with sterile plants and ended with non-bolting "genotypes". Primitive garlic had more cold-hardiness, heat tolerance, larger amounts of foliage, and a later maturity stage than that of modern sterile varieties. When planted, one clove of garlic yields one bulb of garlic. Garlic is enjoyed today around the world. In regards to commercial production California is responsible for the bulk of growing and distribution in the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Studio Kitchen||San Diego CA||619-295-3172|
|Yoann Taboyan, Personal Chef||San Diego CA||347-277-1958|
|Justin Hoehn||San Diego CA||619-326-8895|
|The Miller's Table||Oceanside CA||310-694-4091|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Larsen's Steakhouse - La Jolla||San Diego CA||310-407-9937|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Spoutable||San Diego CA||619-743-7491|
|Roma Urban Market||San Diego CA||619-259-6411|
|Nick & G's Restaurant||Rancho Santa Fe CA||858-771-1871|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Isola Pizza Bar||San Diego CA||619-255-4230|
|Fishbone Kitchen||San Diego CA||619-643-2261|
|Herb & Wood||San Diego CA||619-955-8495|
|Born & Raised||San Diego CA||619-550-5412|
|Barrio Star||San Diego CA||619-501-7827|
|Sur La Table-La Jolla||La Jolla CA||858-228-1116|
|The Wine Pub||San Diego CA||619-758-9325|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Home Kitchen Culture||San Diego CA||619-302-7655|
|Luce||San Diego CA||619-275-2094|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Catamaran||San Diego CA||858-488-1081|
|Coast Catering||Escondido CA||619-295-3173|
|Cow by Bear||San Diego CA||415-565-9989|
|Caramel Collective||San Diego CA||206-595-5504|
|Backyard Kitchen & Tap||San Diego CA||619-308-6500|
|Bivouac Ciderworks||San Diego CA||816-809-5193|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Shimbashi Izakaya||Del Mar CA||858-523-0479|
|Alexander's on 30th||San Diego CA||619-281-2539|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Venissimo Cheese Del Mar||Del Mar CA||858-847-9616|
|Canape Catering||Santee CA||858-866-6523|
|Lofty Cafe-Roasting Works||Encinitas CA||760-230-6747|
|Anita Arambula - BLOGGER||San Diego CA||800-221-9730|
|Mr A's||San Diego CA||619-239-1377|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Kettner Exchange||San Diego CA||312-415-5455|
|Pali Wine Company||San Diego CA||310-893-0038|
|Doods Foods-The Tin Can||San Diego CA||818-335-3485|
|Ceviche House||San Diego CA||619-454-0699|
|Isola La Jolla||La Jolla CA||858-412-5566|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|The Patio on Lamont||San Diego CA||619-235-5606|
|Sorority Cuisine - Alpha Phi||San Diego CA||619-295-3173|
|Himitsu||La Jolla CA||858-345-0220|
|Barbusa||San Diego CA||619-297-6333|
|The Market by Buon Appetito||San Diego CA||619-237-1335|
|Brandon Matzek- Blogger||San Diego CA||800-221-9730|
|Bobs Specialty Meats||Escondido CA||760-839-6850|
|FaVe Tacos||San Diego CA||858-888-2361|
|The Crack Shack-San Diego||San Diego CA||619-795-3299|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|Rustic Root||San Diego CA||619-232-1747|
|The Hake||La Jolla CA||619-994-7832|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Village Vino||San Diego CA||619-546-8466|
|The Go Go Truck||San Diego CA||401-837-1740|
|Paradise Point Employee||San Diego CA||858-490-6363|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Boathouse Harbor Island||San Diego CA||619-291-8011|
|Parakeet cafe||La Jolla CA||619-578-1040|
|Sorority Cuisine - Kappa Alpha Theta||San Diego CA||619-339-1924|
|Madison High School||San Diego CA||858-496-8410|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Catania La Jolla||La Jolla CA||619-295-3173|
|The Crack Shack Costa Mesa||Costa Mesa CA||619-450-7978|
|Olive Tree Marketplace||San Diego CA||619-224-0443|
|Sushi Ota||San Diego CA||858-270-5047|
|The Clean & Colorful Kitchen||San Diego CA||858-775-9005|
|Harley Gray Kitchen and Bar||San Diego CA||619-840-7000|
|Matt Johnson||San Diego CA||619 295 3172|
|Chef Jenn||Solana Beach CA||858-212-9054|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Veg Appeal||San Diego CA||619-940-7648|
|Rubicon Deli India Street||San Diego CA||619-200-4201|
|We Olive La Jolla||San Diego CA||858-551-8250|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|The Crack Shack-Encinitas||Encinitas CA||858-735-3093|
Recipes that include Garlic. One is easiest, three is harder.
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Near North Metro, Georgia, United States
About 8 days ago, 11/14/17
Spotter's comments : text
Walmart on Marsh and Frankford in Dallas, TX Near Addison, Texas, United States
About 383 days ago, 11/04/16